STUDIES ON PECTINOLYTIC AND PROTEOLYTIC ENZYMES FROM DETERIORATED GRAPES (Vitis vinifera)

The ability of microorganisms to cause grape (Vitis vinifera) fruit deterioration by production of pectinolytic and proteolytic enzymes to degrade the plant cell was carried out in the Microbiology laboratory of the Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria. A bunch of grape fruit was purchased from a local market in Ikeja, Lagos, South West, Nigeria. These samples were allowed to rot for five days in a clear packaging bag. The grape samples were disinfected and cultured on nutrient agar and potato dextrose agar for bacterial and fungal isolates respectively. The morphological and microscopic characteristics of the isolates in combination with a series of biochemical tests were used to identify them. The isolates were tested for their ability to produce pectinolytic and proteolytic enzymes. Aspergillus sp, Mucor sp, Rhizopus sp., Micrococcus sp., and Bacillus sp. were the organisms isolated from this study. The results of this investigation revealed appreciable pectinolytic, and proteolytic enzymes by Aspergillus niger and Bacillus sp. These organisms can be utilized as good sources of industrial enzymes.Keywords: Grape (Vitis vinifera) fruits; Pectinase, Protease, Fungal isolates and Bacterial isolate

STUDIES ON PECTINOLYTIC AND PROTEOLYTIC ENZYMES FROM DETERIORATED GRAPES (Vitis vinifera)

The ability of microorganisms to cause grape (Vitis vinifera) fruit deterioration by production of pectinolytic and proteolytic enzymes to degrade the plant cell was carried out in the Microbiology laboratory of the Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria. A bunch of grape fruit was purchased from a local market in Ikeja, Lagos, South West, Nigeria. These samples were allowed to rot for five days in a clear packaging bag. The grape samples were disinfected and cultured on nutrient agar and potato dextrose agar for bacterial and fungal isolates respectively. The morphological and microscopic characteristics of the isolates in combination with a series of biochemical tests were used to identify them. The isolates were tested for their ability to produce pectinolytic and proteolytic enzymes. Aspergillus sp, Mucor sp, Rhizopus sp., Micrococcus sp., and Bacillus sp. were the organisms isolated from this study. The results of this investigation revealed appreciable pectinolytic, and proteolytic enzymes by Aspergillus niger and Bacillus sp. These organisms can be utilized as good sources of industrial enzymes